Gingerbread stars

Ingredients for 1 servings:

• 250 g honey
• 250 g brown sugar
• 150 g butter
• 100 g almond(s), ground
• 400 g flour
• 1 tsp cinnamon
• 2 tsp gingerbread spice
• ½ lemon(s), grated peel
• 1 egg(s)
• 1 tsp potash
• 2 tbsp water
• 250 g powdered sugar
• 2 tbsp water
• 1 tbsp butter, soft
• food coloring of your choice
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

enough for about 50 pieces

Gently heat the honey, sugar, and butter in a saucepan. Stir until the sugar dissolves. Transfer the mixture to a bowl. Add the almonds, 400g of flour, all the spices, and the egg. Mix thoroughly using the dough hook of a mixer. Combine the potash and 2 tablespoons of water and add to the dough. Knead everything into a dough that is shiny and non-sticky. Add a little more flour if necessary. Chill overnight. Roll out the dough on a lightly floured surface to a thickness of about 3mm and cut out stars. Place baking paper on a baking tray and arrange the stars on it. Bake in a preheated oven at 180°C (convection oven: 160°C, gas mark 3) for about 15 minutes, then allow to cool thoroughly. For the glaze, combine 250g of icing sugar, 2 tablespoons of water, 1 tablespoon of softened butter, and food coloring of your choice, if desired. Sift the powdered sugar through a sieve into a small bowl and mix with the water until smooth. Then add the softened butter and stir until it forms a fine, semi-liquid, but spreadable mixture. If desired, color with food coloring of your choice and brush over the gingerbread. Tip: Gingerbread cookies are often quite hard after baking. However, if you leave them uncovered for a few days, they will become quite soft as they absorb moisture from the air.